Bamboo shoots could emerge as a powerful addition to healthy diets worldwide, according to pioneering research.
New findings suggest it may assist in regulating blood glucose levels while simultaneously supporting cardiovascular wellbeing.
Academics from Anglia Ruskin University examined the food source during one of the first comprehensive academic review specically examining bamboo.
Their findings reveal that anti-inflammatory properties and reduced oxidative stress among the potential benefits.
China and India currently lead global bamboo production
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Both laboratory experiments and studies involving human participants contributed to the discovery, offering invaluable insight on the nutritional credentials of bamboo shoots.
China and India currently lead global bamboo production, with shoots already featuring prominently in Asian cooking traditions.
The fast-growing plants deliver substantial protein levels while maintaining naturally low fat content, with moderate quantities of dietary fibre further enhancing their nutritional profile.
Essential amino acids feature prominently in the shoots' composition, alongside valuable minerals like selenium and potassium.
The vitamin profile encompasses thiamine, niacin, vitamin A, vitamin B6, and vitamin E.
Certain bamboo varieties can achieve growth rates of up to 90 centimetres daily, making them the planet's fastest-growing plant species.
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This remarkable growth rate positions bamboo as a potentially sustainable food source for global populations.
The review uncovered evidence that bamboo consumption may enhance metabolic function, with human trials demonstrating improved glycaemic control.
Participants also showed better lipid profiles, a marker associated with reduced cardiovascular disease risk.
Digestive benefits stem from bamboo's various fibre types, including cellulose, hemicellulose, and lignin, which improved bowel function in study participants.
Laboratory research confirmed probiotic effects, suggesting the shoots encourage beneficial bacterial growth in the gut.
Perhaps most intriguingly, researchers discovered that bamboo compounds can suppress the formation of furan and acrylamide.
These toxic substances typically develop when foods undergo frying or roasting, indicating bamboo might help render certain cooked dishes safer for consumption.
Despite these promising findings, the review issued important safety warnings for consumers.
Certain bamboo species harbour cyanogenic glycosides, compounds capable of releasing cyanide when shoots are consumed raw or inadequately prepared.
Additionally, some bamboo varieties contain substances that may disrupt thyroid hormone production, potentially increasing goitre risk. But pre-boiling the shoots thoroughly eliminates both hazards.
Bamboo could support cardiovascular wellbeing
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Professor Lee Smith, senior author and Professor of Public Health at ARU, said: "Our review shows bamboo's clear promise as a possible 'superfood', but there are also gaps in our knowledge.
"We could only find four studies involving human participants that met our criteria, so additional high-quality human trials are necessary before we can make firm recommendations."
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